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Title: Brussels Sprout Soup
Description:
A rather simple dish that makes a tasty soup of those awful-tasting miniature cabbages! I enjoy it heated during the winter and chilled for a summer taste-treat!
Ingredients:
About 24 brussel sprouts, depending on how large a batch you are preparing. Equivalent to 2 to 3 cups after quartering lengthwise then halving.
6-8 slices of bacon, crisped and crumbled. Reserve bacon fat (preferred)
1 cup of julienned sweet onions
2 tablespoons of minced garlic
1 teaspoon of celery seed
1/4 cup cilantro
1/4 cup catsup
14.5 oz. can of diced tomatoes (OR substitute a 10 oz can of Ro-Tel 'diced tomatoes and green chilies', a little too spicy for some tastes)
2-3 cups of water for desired quantity
1 can of condensed milk, or pint of 'half and half' also works.
I also threw in about 4 ozs of leftover chopped frozen spinach.
Directions:
Prepare crisp bacon (in the pan that you will be using for cooking the soup) and reserve the fat and drippings. Set aside crisped bacon.
Trim the stalk end of sprout, cut lengthwise into quarters, then across all four quarters into halves. (You end up with small eighths of each)
Add onions, celery seed, cilantro, tomatoes and garlic to bacon grease in large covered skillet or covered deeper style pan; cook on medium heat until tender, stirring frequently.
Small amounts of water can be added as needed to keep the sprouts moist and cooking,
When sprouts and onions have finished cooking, add catsup, milk or 'half and half', and balance of water to make desired servings and consistency. Add crumbled bacon, (and spinach if you used it) simmer for half hour stirring frequently.
Number Of Servings:6 to 8 servings
Preparation Time:1 hour for hot soup, 2-3 hours for chilled.
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Brussels Sprout Soup
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Category: Recipes
Prep Time: Cook Time: Total Time:
Title: Brussels Sprout Soup
Description:
A rather simple dish that makes a tasty soup of those awful-tasting miniature cabbages! I enjoy it heated during the winter and chilled for a summer taste-treat!
Ingredients:
About 24 brussel sprouts, depending on how large a batch you are preparing. Equivalent to 2 to 3 cups after quartering lengthwise then halving.
6-8 slices of bacon, crisped and crumbled. Reserve bacon fat (preferred)
1 cup of julienned sweet onions
2 tablespoons of minced garlic
1 teaspoon of celery seed
1/4 cup cilantro
1/4 cup catsup
14.5 oz. can of diced tomatoes (OR substitute a 10 oz can of Ro-Tel 'diced tomatoes and green chilies', a little too spicy for some tastes)
2-3 cups of water for desired quantity
1 can of condensed milk, or pint of 'half and half' also works.
I also threw in about 4 ozs of leftover chopped frozen spinach.
Directions:
Prepare crisp bacon (in the pan that you will be using for cooking the soup) and reserve the fat and drippings. Set aside crisped bacon.
Trim the stalk end of sprout, cut lengthwise into quarters, then across all four quarters into halves. (You end up with small eighths of each)
Add onions, celery seed, cilantro, tomatoes and garlic to bacon grease in large covered skillet or covered deeper style pan; cook on medium heat until tender, stirring frequently.
Small amounts of water can be added as needed to keep the sprouts moist and cooking,
When sprouts and onions have finished cooking, add catsup, milk or 'half and half', and balance of water to make desired servings and consistency. Add crumbled bacon, (and spinach if you used it) simmer for half hour stirring frequently.
Number Of Servings:6 to 8 servings
Preparation Time:1 hour for hot soup, 2-3 hours for chilled.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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